scholarly journals The use of FTIR spectroscopy in combination with chemometrics for the authentication of milk fat from palm oil

2021 ◽  
Vol 980 ◽  
pp. 012025
Author(s):  
A Windarsih ◽  
Irnawati ◽  
A Rohman
Keyword(s):  
Ftir Spectroscopy ◽  
Palm Oil ◽  
Milk Fat

Milk production, peripartal liver triglyceride concentration and plasma metabolites of dairy cows fed diets supplemented with calcium soaps or hydrogenated triglycerides of palm oil

2009 ◽  
Vol 77 (2) ◽  
pp. 151-158 ◽  
Author(s):  
Roland G Karcagi ◽  
Tibor Gaál ◽  
Piroska Ribiczey ◽  
Gyula Huszenicza ◽  
Ferenc Husvéth
Keyword(s):  
Dairy Cows ◽  
Milk Production ◽  
Milk Yield ◽  
Palm Oil ◽  
Milk Fat ◽  
Post Partum ◽  
Negative Energy ◽  
Plasma Metabolites ◽  
Control Group ◽  
Liver Triglyceride

The aim of the study was to test the effect of rumen-inert fat supplements of different chemical forms or containing different unsaturated/saturated (U/S) fatty acid contents on milk production, milk composition and liver and blood metabolic variables of high-yielding dairy cows in the peripartal period. Thirty Holstein-Friesian dairy cows were divided into three equal groups and fed a corn silage-based diet, without fat supplementation (control) or supplemented with 11·75 MJ NEl per day of calcium soaps of palm oil fatty acids (CAS; U/S=61/39) or with 11·75 MJ NEl per day of hydrogenated palm oil triglyceride (HTG; U/S=6/94). Each diet was fed from 25±2 d prior to the expected calving to 100±5 d post partum. Compared with the control, both CAS and HTG supplementation resulted in an increase of the average milk yield. Milk fat content and fat-corrected milk yield were higher in the HTG group but lower in the CAS group than in the control group. In all groups liver triglyceride concentrations (TGL) increased from 15 d prepartum to 5 d post partum, and then decreased thereafter. At 5 d TGL was lower in the HTG group than control or CAS cows. No significant differences were detected in TGL among dietary treatments at 15 d prepartum and 25 d post partum. Higher plasma glucose and insulin and lower non-esterified fattay acids and β-hydroxybutyrate concentrations and aspartate aminotransferase activity were measured in the HTG group than in the control or CAS groups at 5 d or 25 d post partum. Our results show that HTG may provide a better energy supply for high-yielding dairy cows in negative energy balance than CAS around calving.

Detection of Milk Fat Adulteration by Linear Discriminant Analysis of Fatty Acid Data

1994 ◽  
Vol 77 (5) ◽  
pp. 1326-1334 ◽  
Author(s):  
Franz Ulberth
Keyword(s):  
Fatty Acid ◽  
Discriminant Analysis ◽  
Olive Oil ◽  
Linear Discriminant Analysis ◽  
Palm Oil ◽  
Milk Fat ◽  
Classification Rule ◽  
Gas Liquid Chromatography ◽  
Data Set ◽  
Linear Discriminant

Abstract Analysis of the fatty acid (FA) profile of milk fat (MF) by gas-liquid chromatography is widely used to detect adulteration with foreign fats. On the basis of the FA spectra of 352 genuine Austrian MF samples collected over a 4-year period, the effectiveness of concentration ranges of the major FA of MF and of certain FA ratios to identify non-MF/MF mixtures was tested. FA ratios proved useful for the detection of coconut fat in MF and admixture of vegetable oils rich in linoleic acid down to a level of 2%. This approach failed to identify non-MF/MF blends containing beef tallow, lard, olive oil, or palm oil at a level less than 10% commingling. Linear discriminant analysis applied to FA data was successful in distinguishing pure MFfrom adulterated MF. Computer-simulated data were used to derive the discriminant functions. Saturated and un-saturated FA with 18 C atoms were the most useful discriminating variables selected by a stepwise variable selection procedure. More than 95% of a data set composed of pure MF, and non-MF/MF blends containing 3% of either tallow, lard, olive oil, or palm oil were correctly classified. The validity of the classification rule was also tested by 206 gravimetrically prepared fat mixtures. Mixtures containing >3% foreign fat were detected in all cases.

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

2020 ◽  
Author(s):  
Viet Nguyen ◽  
Tom Rimaux ◽  
Vinh Truong ◽  
Sabine Danthine ◽  
Koen Dewettinck ◽  
...  
Keyword(s):  
Palm Oil ◽  
Milk Fat ◽  
Fat Crystallization

scholarly journals Effect of Dietary Fish Oil on Mammary Gland Development and Milk Production of Holstein Cow

2018 ◽  
Vol 18 (4) ◽  
pp. 973-990 ◽  
Author(s):  
Hoda Javaheri Barfourooshi ◽  
Armin Towhidi ◽  
Hassan Sadeghipanah ◽  
Mahdi Zhandi ◽  
Saeed Zeinoaldini ◽  
...  
Keyword(s):  
Mammary Gland ◽  
Fish Oil ◽  
Milk Production ◽  
Palm Oil ◽  
Milk Fat ◽  
Mammary Gland Development ◽  
Body Condition Score ◽  
Holstein Cows ◽  
Mammary Tissue ◽  
Gland Development

AbstractThe aim of this study was to evaluate the effect of feeding oil supplement on mammary gland development and milk production responses in Holstein cows. Ten multiparous Holstein cows (42.2±9.2 d before calving, 3.25±0.25 body condition score, and 620±35 kg body weight) were randomly assigned to treatments. Treatments were a diet with oil added as palm oil (PO; n=5), or fish oil (FO; n=5) given to cows until 63 d in milk. Milk yield was recorded daily, milk composition (fat, protein, lactose, total solid and somatic cell count) was measured weekly and fatty acid profiles of milk fat were determined at first and last week of the experiment. Samples of mammary tissue were obtained at 7 and 63 d in milk by biopsy gun. Tissue slides were analyzed by Image J software. Results showed that fish oil supplemented diet compared to the palm oil supplemented diet increased milk production after 6 weeks of lactation (P<0.05), content of polyunsaturated fatty acids milk fat (P<0.05) and docosahexaenoic acid (P<0.01). Moreover, n-6:n-3 ratio was decreased by fish oil supplement (P<0.05). Histological studies showed that FO increased the relative percentage of tissue area occupied by epithelial cells as well as a number of total alveoli in each microscopic field (P<0.05). Data suggested that feeding fish oil during the dry period and early lactation could improve development and function of the mammary gland in the dairy cow.

scholarly journals Processing and Palm Oil-Based Food Product Development Opportunities In Indonesia

2021 ◽  
Vol 40 (2) ◽  
pp. 111
Author(s):  
Hasrul Abdi Hasibuan
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Milk Fat ◽  
Elaeis Guineensis ◽  
Oil Industry ◽  
Food Product ◽  
Food Products ◽  
Cocoa Butter Equivalent ◽  
Human Milk Fat Substitute ◽  
Human Milk Fat

<p><em></em>Palm oil is produced from the mesocarp part of the oil palm fruit (Elaeis guineensis Jacq.), contains balanced saturated fatty acids (47.8-55.2%) and unsaturated fatty acids (43.1-53.8%), and is semi-solid at room temperature with a melting point of 33.0-39.0 °C. About 80%, palm oil is applied to food products. In food products, palm oil needs to be purified through a refining process to remove free fatty acids, water, and impurities. Palm oil can be fractionated based on differences in melting points to produce palm olein fraction and palm stearin fraction with yields of about 70- 80% and 20-30%, respectively. Food products produced from palm oil and its fractions include cooking oil, vanaspati, shortening, margarine, cocoa butter equivalent, and human milk fat substitute. These food products are produced by modifying the physicochemical characteristics of palm oil and its fractions through blending, hydrogenation, and interesterification processes. The challenge for the palm oil industry in the future is to produce products that are low in contaminants such as 3- monochloropropane-1,2-diol and glycidyl esters, trans-fat free, and products that have high functional and nutritional value, such as structured lipids. Improving the quality and developing diversification of palm oil-based food products will encourage the sustainability of the palm oil industry in Indonesia.</p><p>Keywords: Palm oil, processing, palm oil, food product</p><p> </p><p><strong>Abstrak</strong></p><p><strong>PENGOLAHAN DAN PELUANG PENGEMBANGAN PRODUK PANGAN BERBASIS MINYAK SAWIT DI INDONESI</strong>A</p><p>Minyak sawit dihasilkan dari bagian mesokarp buah tanaman kelapa sawit (Elaeis guineensis Jacq.), mengandung asam lemak jenuh (47,8-55,2%) dan asam lemak tak jenuh (43.1-53,8%) seimbang, dan berbentuk semi padat pada suhu ruang dengan titik leleh sebesar 33,0-39,0°C. Sekitar 80%, minyak sawit diaplikasikan untuk produk pangan. Pada produk pangan, minyak sawit perlu dimurnikan melalui proses rafinasi untuk menghilangkan asam lemak bebas, air dan kotoran. Minyak sawit dapat difraksinasi berdasarkan perbedaan titik leleh untuk menghasilkan fraksi olein sawit dan fraksi stearin sawit dengan rendemen masing-masing sekitar 70- 80% dan 20-30%. Produk pangan yang dapat dihasilkan dari minyak sawit dan fraksi-fraksinya meliputi minyak goreng, vanaspati, shortening, margarin, cocoa butter equivalent dan human milk fat substitute. Produk-produk pangan tersebut dihasilkan dengan memodifikasi karakteristik sifat fisikokimia minyak sawit dan fraksi-fraksinya melalui proses pencampuran (blending), hidrogenasi, dan interesterifikasi. Tantangan industri minyak sawit ke depan adalah menghasilkan produk rendah kontaminan seperti 3-monokloropropana-1,2-diol dan glisidil ester, bebas lemak trans, dan produk yang memiliki nilai fungsional dan nutrisi tinggi seperti lipida terstruktur. Dengan dilakukannya peningkatan kualitas dan pengembangan diversifikasi produk pangan berbasis minyak sawit akan mendorong keberlanjutan industri kelapa sawit di Indonesia.</p><p>Kata kunci: Kelapa sawit, pengolahan, minyak sawit, produk pangan</p>

scholarly journals Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies

2022 ◽  
Vol 51 (4) ◽  
pp. 674-689
Author(s):  
Elena Demchenko ◽  
Tatiana Savenkova ◽  
Inessa Mizinchikova
Keyword(s):  
Palm Oil ◽  
Sunflower Oil ◽  
Milk Fat ◽  
Storage Capacity ◽  
Quality Characteristics ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
Fat Substitute ◽  
Confectionery Fat ◽  
And Storage

Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies. Study objects and methods. The study involved such types of oils and fats as margarine, confectionery fat, milk fat substitute, palm oil, sunflower oil, and high oleic sunflower oil. It was based on standard methods of sensory, physicochemical, structural, and rheological analyses. Results and discussion. The experimental formulations relied on contemporary dilatory recommendations, consumer acceptability, and traditionality of sensory indicators. The mass fraction of fat was limited to ≤ 18%; added sugars – to ≤ 22%; salt – to ≤ 0.3%. For each type of oil and fat, as set of experiments was performed to define the optimal technological emulsion and dough parameters. Other aspects involved the patterns of moisture transfer, indicators of oxidative spoilage, fatty acid composition, sensory properties, physicochemical and microbiological indicators, storage capacity, etc. The samples with vegetable oils instead of fat had a lower content of saturated fatty acids, which fell from 8–9 to 2–3 g/100 g. However, the risk of oxidative spoilage increased significantly. On storage day 104, the content of linoleic acid in the samples with sunflower oil decreased from 62.0 to 60.4%, while the samples with high oleic sunflower oil maintained the same level of linoleic acid. The samples with confectionery fat and palm oil demonstrated the lowest rate of oxidative processes, while those with margarine and milk fat substitute had the best sensory profile after storage. Conclusion. The cookies with sunflower oil and high oleic sunflower oil appeared to have a shelf life of two months, while for those with milk fat substitute, margarine, palm oil, and confectionery fat it was six months. Further research should focus on various emulsifiers and antioxidants capable of forming bonds with proteins and starch fractions of flour, which could increase the resistance of liquid vegetable oils to oxidation.

scholarly journals Palm oil substitution in hazelnut spread

2021 ◽  
Author(s):  
Anikó Kovács ◽  
Lilla Körmendi ◽  
Katalin Badakné Kerti
Keyword(s):  
Shelf Life ◽  
Palm Oil ◽  
Milk Fat ◽  
Quality Factors ◽  
Health Concerns ◽  
Texture Properties ◽  
Significant Difference ◽  
Sensory Analyses ◽  
Negative Environmental Impact ◽  
Texture Attributes

Abstract One of the most important components in spreads is the fat phase. The characteristics of the used fat determine most of the quality factors of the products such as viscosity, texture, colour, shelf life, etc. In these kinds of products, the commonly used fat is palm fat, however, in recent years it has had a bad press due to its negative environmental impact and health concerns. Therefore, the aim of our research was to develop a palm oil free hazelnut spread. We investigated the effect of replacing the fat in the fat phase with milk fat or coconut fat to the apparent viscosity, colour and texture properties of the product. According to our results the palm fat had the highest and coconut fat had the lowest viscosity. In texture analyses palm fat and milk fat showed no significant difference in hardness and in work of penetration. Coconut fat was significantly different in every texture attributes from the other samples. In the case of colour measurement all samples were significantly different. Despite the observed differences in some parameters the suitability of milk fat for hazelnut spread production should be further investigated (sensory analyses, shelf-life).

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